Grilled Swordfish Kabobs

Grilled Swordfish Kabobs by 2sistersrecipes.com

These easy Grilled Swordfish Kabobs are tender, delicious tasting, and bursting with lemon flavors. These kabobs are a great way to serve up some swordfish without any fuss. Perfect for cookouts and large gatherings.

Swordfish Kabobs…

Swordfish is a thick, meaty fish that lends itself to being cut into cubes, making it easy to thread onto skewers, and a pleasure to grill outdoors.

Before grilling, cubes of swordfish are marinated and then paired with some vegetables and lemons, making them simple, and flavorful.

This recipe for swordfish kabobs couldn’t be any easier. It is practically effortless.

Simply cut the swordfish steaks into 1-inch cubes, then marinate them for at least one hour before grilling.

The marinade is a simple one, made with ingredients and a few seasonings, such as fresh lemon juice, olive oil, garlic, chives, a splash of wine, and some fresh fennel.

Then the swordfish is marinated before threaded onto skewers with vegetables and grilled for about 5 to 10 minutes.

Two photos of swordfish steaks, and cut into cubes. by 2sistersrecipes.com

Some Notes and Tips about these Swordfish Kabobs:

  • I purchased a package of swordfish steaks, frozen at Trader Joe’s. You can purchase them, fresh, at your local fish market.
  • It’s best to marinate the cubes for at least one hour before threading them onto skewers.
  • When threading the skewers, always add 3 cubes of swordfish per skewer, alternating with fennel, onion, cherry tomatoes, and lemon wedges. Don’t worry, they don’t have to be perfectly matched.
  • For this recipe, you will need at least 4 lemons.
  • The marinade is always best if you use freshly squeezed lemon juice, for the best flavor. If you wish, you can use bottled lemon juice instead.
  • You can easily make these kabobs ahead of time and grill them when your family and friends arrive. The more you marinate them, the better.
  • If you plan to use bamboo or wooden skewers, you will need to soak them in water for at least 30 minutes or more before using them.
  • If you are using a gas grill, it’s best to put it on “medium heat” when grilling these seafood kabobs. They cook up quickly. So keep an eye on them.
3 Skewers make and on a white platter. by 2sistersrecipes.com

*Full Recipe Card Below!

How to Make Grilled Swordfish Kabobs?

Depending on how many kabobs you’ll want to make, you will need the following ingredients:

  • 1 or 1.5 pounds of frozen swordfish (thawed, and rinsed) – cut into 1-inch cubes
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 4 garlic cloves – crushed or diced
  • 3 Tbsp. extra virgin olive oil
  • 2 Tbsp. white wine
  • 2 dashes of cayenne pepper
  • 1/2 tsp. salt
  • 2 Tbsp. freshly chopped chives
  • 1 cup chopped fresh fennel
  • and fresh cracked black pepper to taste

For the Kabobs:

  • 1 small onion – cut into quarters and separate the layers
  • 2 lemons – cut into wedges to alternate on skewers
  • 1 pint of cherry tomatoes (about 16 tomatoes)
  • 10-inch skewers (metal or bamboo wooden)
  • fresh herbs and lemon slices, to garnish

Directions to Make Grilled Swordford Kabobs…

  1. In a small mixing bowl mix together, lemon juice, olive oil, fennel, chives, garlic, salt, black pepper, and cayenne pepper. Toss in the swordfish cubes and stir to combine.
  2. Cover with clear wrap and chill for at least one hour to marinate.
  3. Next, prepare the cherry tomatoes, lemon wedges, and onion slices in small bowls and place them nearby. When you’re ready to thread the skewers, take the swordfish cubes out of the fridge.
Marinating cubes of swordfish in a silver bowl, and veggies prepped in white small bowls.  by 2sistersrecipes.com

4. Begin to thread swordfish, onion, tomatoes, and lemon wedges onto the skewers. You may even thread pieces of the fennel alternating. Give each skewer at least 3 pieces of swordfish.
5. Place your kabobs on your outside grill or on a rack over coals for 5 to 10 minutes, turning them frequently and brushing with any remaining marinade.

grilling swordfish skewers on the grill. by 2sistersrecipes.com


6. Serve on a large platter and squeeze additional lemon juice over them. Or serve with a drizzle of our delicious and zesty authentic tzatziki sauce, for amazing flavors.

Grilled Swordfish Kabobs by 2sistersrecipes.com

How to serve these Swordfish Kabobs…

  • For these grilled swordfish kabobs, we prefer to serve them with a splash of lemon juice over them and allow everyone to help themselves.
  • Sometimes we serve them with our zesty tzatziki sauce drizzled over them. (It’s fantastic!)

Seafood kabobs are simple when serving. Your family and friends will enjoy these as much as we do! These are delicious every time we make them and will disappear as soon as you put them on the table.

Serve them warm or at room temperature. They are delicious!

ENJOY!!

Additional delicious recipes for kabobs…

Yield: 9 Swordfish Kabobs

Grilled Swordfish Kabobs

Grilled Swordfish Kabobs by 2sistersrecipes.com

Grilled Swordfish Kabobs is a delicious way to serve up some swordfish without fuss. Before grilling, cubes of swordfish are marinated and then paired with some vegetables and lemons. Simple, easy, and delicious tasting. Perfect for cookouts and large gatherings.

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 1 minute
Total Time 31 minutes

Ingredients

  • 1 or 1.5 pounds of frozen swordfish (thawed) - cut into 1-inch cubes
  • 1/2 cup fresh lemon juice
  • 4 garlic cloves - crushed or minced
  • 3 Tbsp. extra virgin olive oil
  • 2 Tbsp. white wine
  • 2 dashes of cayenne pepper
  • 1/2 tsp. salt
  • 2 Tbsp. of freshly chopped chives
  • 1 cup chopped fresh fennel
  • fresh cracked black pepper to taste

For the KABOBS:

  • 1 small onion - cut into quarters and separate the layers
  • 2 lemons - cut into wedges to alternate on skewers
  • 1 pint of cherry tomatoes (about 16 tomatoes)
  • fresh herbs and lemon slices, to garnish
  • 9 metal or bamboo (10-inch) skewers

Instructions

  1. In a bowl. mix, lemon juice, olive oil, white wine, fennel, chives, garlic, salt, black pepper, and cayenne pepper. Toss in the swordfish cubes and stir to combine.
  2. Cover with clear wrap and chill for at least one hour to marinate.
  3. Next, prepare the cherry tomatoes, lemon wedges, and onion slices in small bowls and place them nearby. When you're ready to thread the skewers, take the swordfish cubes out of the fridge.
  1. Begin to thread swordfish, onion, tomatoes, and lemon wedges onto 8 or 9 skewers. You may even thread pieces of the fennel in between, alternating. Reserve the marinade, you will use it to brush on the skewers while grilling.
  2. Heat your grill for about 5 minutes. Place your kabobs on your outside grill or a rack over coals. Grill for about 5 to 10 minutes, turning them frequently and brushing with the remaining marinade.
  3. Transfer the skewers to a large platter and squeeze additional lemon juice over them. Or serve with a drizzle of our favorite authentic tzatziki sauce, over them. Allow them to sit and rest before serving. Serve warm or at room temperature.
  4. Yields: 8 to 9 Kabobs

Notes

If you plan to use bamboo or wooden skewers, you will need to soak them in water for at least 30 minutes or more before using them.

If you are using a gas grill, it's best to heat on medium heat when grilling seafood kabobs. They cook up quickly.

Keep in mind, that the prep time does not include the time needed to marinate the swordfish.

Nutrition Information:

Yield:

9 servings

Serving Size:

1 swordfish kabob

Amount Per Serving: Calories: 123Total Fat: 8.4gCholesterol: 24mgSodium: 196mgCarbohydrates: 1.6gFiber: .4gSugar: .3gProtein: 9.9g

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Grrilled Swordfish Kabobs, by 2sistersrecipes.com

That’s it friends, any questions? …ask away!

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Happy and Healthy Grilling!

thanks for stopping by…

xo anna and liz

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